Machine Minder

About this role

We currently have a permanent, full-time opportunity for a Machine Minder to join our team at our Flixton site near Bungay. Rate of pay: £13.59 per hour Working days:1600-0010 Monday–Friday or Am Shift 0500-1530 on rotational pattern As a Machine Minder, you will help operate and monitor our poultry cutting and trimming machinery, ensuring equipment is set up correctly and continues to run safely and efficiently throughout production.

Your key responsibilities will include: • Setting up machinery correctly before production begins. • Completing and recording all required pre-start checks and sign-offs. • Operating poultry cutting and trimming machines safely and efficiently. • Monitoring machinery continuously throughout the production shift. • Keeping equipment functioning correctly to support a smooth and efficient production run. • Identifying and reporting machinery faults, product issues and other deficiencies promptly.

• Supporting basic adjustments and changeovers where trained and authorised. • Following the correct procedures when machinery stops or develops a fault. • Maintaining good manufacturing practices to ensure products meet customer specifications. • Working to agreed productivity, quality, hygiene and waste targets. • Following all health and safety, food-safety, hygiene and quality procedures. • Keeping the machinery and surrounding work area clean, safe and organised.

Previous experience operating or monitoring machinery within a food-production, manufacturing or factory environment would be advantageous, but it is not essential as training will be provided. We are looking for candidates who: • Are reliable, self-motivated and able to work methodically. • Have good attention to detail and can identify machinery or product issues. • Can follow operating instructions and established safety procedures.

• Are comfortable working in a fast-paced production environment. • Can work towards productivity, quality, hygiene and waste targets. • Communicate effectively with colleagues, supervisors and management. • Can work independently while contributing positively to the wider team. • Maintain high standards of personal hygiene and professional conduct. • Are comfortable working with raw meat in a chilled and pressurised environment.